1. Preheat oven to 350 degrees F. Mix the vegan sugars, oil, and water. Add the banana and vanilla. Separately, mix flour, baking soda, cinnamon, and salt.
2. Mix flour mixture and wet mixture. Stir in the oats. If it is too thin, let stand a bit so the oats can absorb the excess liquid. If too thick, add more water.
3. Drop them by tablespoon onto cookie sheet, and bake for 13 minutes. To check if they are done, flip one over and it should be browned. Check inside doneness.

SO HOW'D IT GO?

Yup, the name of this cookie is absolutely correct! :) I'm normally a chocolate kind of girl, but I decided to give these a try since I'm attempting to eat a more fiber filled diet. I used 1 c. whole wheat pastry flour and 1/2 c. unbleached white flour, skipped the banana (mine are still breakfast worthy), used applesauce instead of oil (probably 1/4 c. + 2 Tbsp), and added a little over a 1/4 c. of raisins. My version made 2 dozen. The texture was perfect - crispy on the outside, chewy on the inside. Mmmmmm!! Give these a try! :) 5 stars!

I stuck to the original recipe and added 2/3 cup cranberries on carrot_wench's recommendation, 2/3 cup mini chocolate chips, and a handful of pecans I broke into pieces.

I baked the recipe in three batches. The first batch was very dry, so I added about 1/8 cup oil and water (combined) to the batter. The second batch was still a little dry, so I added about 1/4 cup of applesauce to the final batch. They are soft, but still baked.

There were so many oats in the recipe that it wasn't like a flour-y cookie. The cookies are more like oats stuck together. The cookies were a bit sweet, so the next time I make them I will cut down on the sugar.

This is one of the first recipes I found here, if not THE recipe that brought me here through my searches for vegan cookie recipes.

These are now my famous signature cookies--loved, raved about, requested, mouthgasm'd over...Everyone who's tried them has absolutely loved them. They really are easy to make, and easy to modify, too.I've subbed the oil for applesauce, played around with other cinnamon-complimenting spices, sugar : flour proportions, etc., and they've been consistently good.

The important thing is baking time--you may be tempted to keep them in longer when you check them at 13 minutes and find that they're still very soft. A little bit of over-baking is okay, but too much will create a sub-standard cookie.

Oh, and I almost always make these with lots and lots of dried cranberries. Other fruit/nut combinations have been quite successful, but it's the cranberries that have made them famous.

These were cake like and not sweet enough or something. I didn't much like them.

10 years ago

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Anonymous

I've just been told that cookies are supposed to be soft. So these fit it to that category then. And wholegrain oats are fine if you intend on eating the cookies the next day. They are much softer and more enjoyable today.